The Epicurious Cookbook (6 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
2.
In a large, straight-sided sauté pan over moderate heat, heat the remaining 2 tablespoons olive oil until hot but not smoking. Add the bacon and cook, stirring occasionally, until it turns golden brown and the fat has been rendered out, 8 to 10 minutes. Transfer the bacon to a paper-towel–lined plate and pour off all but 1 tablespoon of the bacon fat in the skillet.
In a large, straight-sided sauté pan over moderate heat, heat the remaining 2 tablespoons olive oil until hot but not smoking. Add the bacon and cook, stirring occasionally, until it turns golden brown and the fat has been rendered out, 8 to 10 minutes. Transfer the bacon to a paper-towel–lined plate and pour off all but 1 tablespoon of the bacon fat in the skillet.
3.
Return the pan with the bacon fat to moderate heat. Add the shallots and garlic, and sauté, stirring occasionally, until tender, about 1 minute. Add the white wine and bring to a gentle boil. Continue boiling, scraping up any browned bits, until most of the wine has evaporated, 2 to 3 minutes. Add the cream and the reserved corncobs and return to a boil. Reduce the heat to moderately low and simmer, uncovered, until reduced by half, about 25 minutes.
Return the pan with the bacon fat to moderate heat. Add the shallots and garlic, and sauté, stirring occasionally, until tender, about 1 minute. Add the white wine and bring to a gentle boil. Continue boiling, scraping up any browned bits, until most of the wine has evaporated, 2 to 3 minutes. Add the cream and the reserved corncobs and return to a boil. Reduce the heat to moderately low and simmer, uncovered, until reduced by half, about 25 minutes.
4.
Meanwhile, in a large pot of boiling salted water, cook the pasta until tender. Drain well and return it to the pot it was cooked in.
Meanwhile, in a large pot of boiling salted water, cook the pasta until tender. Drain well and return it to the pot it was cooked in.
5.
Once the cream is reduced, add the roasted corn, lobster meat, and herbs and continue simmering until the lobster is heated through, 5 to 6 minutes. Remove and discard the corncobs and season mixture with salt and pepper. Add the lobster cream sauce and the reserved bacon to the pot of cooked pasta and toss well to combine. Serve immediately.
Once the cream is reduced, add the roasted corn, lobster meat, and herbs and continue simmering until the lobster is heated through, 5 to 6 minutes. Remove and discard the corncobs and season mixture with salt and pepper. Add the lobster cream sauce and the reserved bacon to the pot of cooked pasta and toss well to combine. Serve immediately.
I like to serve this sauce with orecchiette, farfalle, or mini penne. This recipe makes a lot of sauce but it pays to make a big batch and freeze it for future use.
—Thomas Campbell
linguine
with herb broth and clams
with herb broth and clams
The key to this classic pasta dish is using the best-quality white wine you have; contrary to popular belief, the quality of the wine is directly proportional to the quality of the broth. Make it a meal with a crusty warm Italian loaf and a glass of the leftover wine.
YIELD: MAKES 4 SERVINGS
¼ cup (½ stick) butter
2 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, peeled and smashed
2 medium tomatoes, cored and chopped
3 cups dry white wine
3 pounds Manila clams or small littleneck clams, scrubbed
⅓ cup thinly sliced fresh basil leaves
¼ cup chopped fresh parsley
¼ cup chopped fresh oregano
2 pinches dried red pepper flakes
8 ounces linguine
1.
Melt the butter with the olive oil in a heavy large pot over medium heat. Add the onions and cook until soft, stirring often, about 5 minutes. Add the garlic and stir 1 minute. Add the tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add the white wine and 1 cup of water and bring to boil. Reduce the heat to low, cover, and simmer 20 minutes to blend flavors.
Melt the butter with the olive oil in a heavy large pot over medium heat. Add the onions and cook until soft, stirring often, about 5 minutes. Add the garlic and stir 1 minute. Add the tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add the white wine and 1 cup of water and bring to boil. Reduce the heat to low, cover, and simmer 20 minutes to blend flavors.
2.
Add the clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer the clams to a large bowl; tent with foil to keep warm.
Add the clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer the clams to a large bowl; tent with foil to keep warm.
3.
Stir the basil, parsley, oregano, and red pepper flakes into broth. Add the linguine. Boil until the pasta is almost tender but still very firm to the bite, stirring often and adding water by tablespoonfuls if too dry.
Stir the basil, parsley, oregano, and red pepper flakes into broth. Add the linguine. Boil until the pasta is almost tender but still very firm to the bite, stirring often and adding water by tablespoonfuls if too dry.
4.
Return clams with any accumulated juices to the pot. Cover and simmer until clams are heated through and pasta is tender but still firm to the bite, about 3 minutes longer. Season to taste with salt and pepper.
Return clams with any accumulated juices to the pot. Cover and simmer until clams are heated through and pasta is tender but still firm to the bite, about 3 minutes longer. Season to taste with salt and pepper.
5.
Transfer the linguine and clam mixture to a large shallow platter and serve.
Transfer the linguine and clam mixture to a large shallow platter and serve.
“The broth was so flavorful, and cooking the linguine in it infused the pasta with umami goodness. I used shrimp instead of clams. I boiled them in the broth for just a few minutes as the recipe instructs for clams, then removed them to a bowl and cooked the pasta. I added probably ¼ cup more water by the tablespoon. Delicious.”
Hlehkw, Ormond Beach, Florida
do ahead:
The
BROTH
can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to a boil before adding clams.
Lime and Coconut Shrimp with Red Curry Sauce
lime and coconut shrimp
with red curry sauce
with red curry sauce
Ice-cold ginger ale is just one of the secrets to chef Kevin Rathbun’s Asian-inspired shrimp appetizer. The woody and fragrant kaffir lime leaf is another and can be found in the freezer section of Asian or Thai grocery stores. Rathbun’s restaurant in Atlanta also serves this dish with chicken or tofu in place of the shrimp.
YIELD: MAKES 4 TO 6 SERVINGS
FOR CURRY SAUCE
1 (13.5- to 14.5-ounce) can unsweetened coconut milk
12 whole green cardamom pods, crushed
3 fresh kaffir lime leaves (3 double leaves)
2 garlic cloves, chopped
2 tablespoons (packed) light brown sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste
2 teaspoons Asian fish sauce, such as nam pla or nuoc mam
FOR KAFFIR LIME BATTER
¾ cup all-purpose flour
¼ cup cornstarch
2 teaspoons minced kaffir lime leaves (3 to 4 double leaves)
1½ teaspoons Thai red curry paste
1 teaspoon (packed) light brown sugar
½ teaspoon salt
¾ cup ice-cold ginger ale
FOR SHRIMP
About 6 cups peanut oil, for frying
½ cup cornstarch
2½ cups sweetened flaked coconut
18 uncooked large shrimp (about 1 pound), peeled, deveined, and butterflied, tails left intact
Fresh cilantro sprigs and kaffir lime leaves, for garnish
MAKE CURRY SAUCE
Combine all the ingredients for the sauce in a heavy medium saucepan. Bring to a boil over medium-high heat, whisking to blend. Reduce the heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper.
MAKE KAFFIR LIME BATTER
Using on/off turns, mix the flour, cornstarch, lime leaves, curry paste, sugar, and salt in a food processor until blended. Transfer the mixture to a medium metal bowl. Gradually whisk in ¾ cup of ginger ale.
MAKE SHRIMP
1.
Add enough oil to a heavy large saucepan to measure 1½ inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370°F to 380°F.
Add enough oil to a heavy large saucepan to measure 1½ inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370°F to 380°F.
2.
Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
3.
Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.
Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.
“I made extra curry sauce, some jasmine rice, and steamed some fresh veggies real fast, and turned it into a full meal. I also used popcorn-size shrimp instead of jumbo, and although there were more to dip and fry, it worked really well with the rice and veggies.”
A cook, Vermont
seared scallops
with tomato beurre blanc
with tomato beurre blanc
Homemade tomato beurre blanc gives this dish a sophisticated French feel. But it’s easy enough to make for a casual family meal; serve it with rice or a crusty bread to soak up the rich sauce.
YIELD: MAKES 6 SERVINGS
FOR TOMATO BEURRE BLANC
¼ cup (packed) soft dried tomatoes, not packed in oil (1¼ ounces)
1½ sticks (¾ cup) unsalted butter, softened
⅛ teaspoon salt
⅓ cup minced shallots
⅔ cup dry white wine
3 tablespoons water
1 teaspoon fresh lemon juice
FOR SCALLOPS
2 pounds large sea scallops (30), tough muscle removed from side of each if necessary
About 2 tablespoons vegetable oil
MAKE TOMATO BEURRE BLANC
1.
Soak the tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together the tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
Soak the tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together the tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
2.
Cook the shallots in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add the wine and boil until liquid is reduced to about ⅓ cup, about 10 minutes.
Cook the shallots in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add the wine and boil until liquid is reduced to about ⅓ cup, about 10 minutes.
3.
Reduce the heat to low and whisk in the remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in the water and lemon juice, then season with salt and pepper.
Reduce the heat to low and whisk in the remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in the water and lemon juice, then season with salt and pepper.
4.
Transfer the tomato beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
Transfer the tomato beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
MAKE SCALLOPS
1.
Pat the scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total.
Pat the scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total.
2.
Transfer cooked scallops to a platter, and loosely cover with foil to keep warm. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
Transfer cooked scallops to a platter, and loosely cover with foil to keep warm. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
3.
Spoon 3 tablespoons tomato beurre blanc onto each of six plates, then top with scallops.
Spoon 3 tablespoons tomato beurre blanc onto each of six plates, then top with scallops.
“Made this for a large group as part of a ‘surf and turf’ with smoked beef tenderloin. Big hit!
I doubled the beurre blanc recipe, and we just had the leftovers spooned over a simple baked fish.”
A cook, Michigan
bass satay
with asparagus
with asparagus
Sam Hazen, the former executive chef of New York celebrity hangout Tao, created this broiled fish dish seasoned with the Japanese trifecta of sake, mirin, and miso. A great riff on beef satay, this appetizer can be marinated up to a day ahead for a quick weeknight snack or full meal when served with rice. Avoid unsustainable Chilean sea bass; look for white sea bass from California, black cod, Pacific or Alaskan halibut, or striped bass.
YIELD: MAKES 2 SERVINGS
FOR MARINADE
1 cup sake
1 cup mirin
1 cup miso
1 cup sugar
½ cup chopped peeled fresh ginger
½ cup chopped garlic
FOR SATAY
2 pieces (2 ounces each) sea bass
4 thick spears peeled asparagus, trimmed to 4 inches long
1 tablespoon olive oil
1 tablespoon minced fresh chives
Special equipment: 2 wooden skewers
1.
Combine the marinade ingredients. Reserve 2 tablespoons and marinate the bass in the rest (covered, in the refrigerator) for 24 hours.
Combine the marinade ingredients. Reserve 2 tablespoons and marinate the bass in the rest (covered, in the refrigerator) for 24 hours.
2.
Preheat broiler. Spear each piece of fish on a wooden skewer. Place in a foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
Preheat broiler. Spear each piece of fish on a wooden skewer. Place in a foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
3.
Toss the asparagus with the oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add the asparagus; sauté all sides.
Toss the asparagus with the oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add the asparagus; sauté all sides.
4.
Arrange the asparagus on a plate. Top with the bass, drizzle with the reserved marinade, and garnish with chives. (Note: To evaporate alcohol, increase sake and mirin to 1¼ cups each. Simmer until mixture is reduced by half and is syrupy.)
Arrange the asparagus on a plate. Top with the bass, drizzle with the reserved marinade, and garnish with chives. (Note: To evaporate alcohol, increase sake and mirin to 1¼ cups each. Simmer until mixture is reduced by half and is syrupy.)
“The work is the day before, but the broiling part is fast. Served over sushi rice it makes for a good, filling meal. I made it for a dinner party for eight, which included a restaurant chef who was blown away.”
Keough, Memphis, Tennessee
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